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Preserved Lemon Recipe

Preserved Lemon Recipe

Get your kitchen prepared for spring and preserve your own lemons! Perfect for salad dressings, gremolatas, garnishes on meats and soups, and hummus and spreads. Pairs well with everything; but oils, vinegars, seafood, poultry, vegetables, legumes, briny cheeses, pickled vegetables, and herbaceous sauces come to mind for us.


  • 1 1/2 pounds meyer lemon
  • 1/2 cup salt
  • 1 cup meyer lemon juice

Recipe adapted from Serious Eats:

  • Wash Meyer lemons.
  • Trim away both ends of lemons. Cut them into 4 quarters, leaving them connected at the bottom by about half an inch.
  • Pour 1 tablespoon of salt into the bottom of the jar.
  • Hold cut lemon over the jar, spill 1/2 tablespoon of salt into the cut. Rub it around to moisten. Place lemon into the jar.
  • Repeat previous step for remaining lemons, packing them tightly into the jar. Let jar of salted lemons sit overnight.
  • The next day, open the jar and wiggle the lemons to see if you can pack them any more tightly.
  • They should have released more juice during the night, but it may not yet be enough to cover the fruit. Add additional lemon juice to cover.
  • Place jar in a cool spot that's out of the way of direct sunlight. Check every day for 2-3 weeks, pressing fruit down so that the lemons remain submerged.
  • When rinds are soft, place jar in the refrigerator and use. They will keep at least 6 months in cold storage.

Try it in our recipe for Morrocan Chicken with Green Olives and Preserved Lemon or Lemony Green Beans with Gremolata!

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